Vietnamese

Egg Drop Soup – Restaurant Style!

The Chinese New Year is a time for friends and to over indulge in a number of different traditions. Along with the family gathering, the Lion Dance, and eating a Bountiful Dinner, there is a little known dish that is very popular during Chinese New Year — Egg Drop Soup. Egg Drop Soup is a very simple dish, but when prepared correctly it can have a delicious taste and aroma. Just like other egg based dishes, you can add pretty much any seasonings you want to egg drop soup, but make sure they are fresh.

Do you remember the first time you tasted an egg drop soup? It was probably at your favorite restaurant and it had the most amazing flavor! If you want to make your own egg drop soup, this recipe is the one to follow! The soup is thickened by adding cornstarch to the broth, then beaten eggs are slowly cooked in the hot broth. If you want to make egg drop soup, the broth is what makes the soup so delicious. Start with a recipe for chicken broth, but add dried chives, dried mushrooms, Chinese cabbage, and a few other things to make it especially flavorful.

This is an adaptation of a recipe I saw online for Egg Drop Soup, but I made it into a version that I think tastes even better! I’ve also simplified the instructions for the home cook, so that it doesn’t take an entire afternoon to prepare. In fact, I was able to prepare this recipe in about 45 minutes. If you’ve never made Egg Drop Soup before, you might be surprised to learn that it doesn’t contain eggs. Instead, it’s egg white-colored broth, with some sliced green onions floating on top.. Read more about egg drop chicken soup and let us know what you think.Published: 26. May 2021 – Modified: May 26, 2021 by Jamie – This post may contain affiliate links – 10 comments. This egg soup is simple, authentic and ready in 15 minutes! Made with fresh eggs, chicken broth and corn. An authentic restaurant-style egg soup! word-image-11736 This restaurant style egg soup is a simple and delicious Asian soup that can be made in just 15 minutes! Prepared with tender egg ribbons, sweet corn, diced carrots, with the addition of garlic and ginger. What makes this restaurant soup so special is the way the egg ribbons are prepared. It all depends on the technique, how you add the eggs and how you prepare the soup. The addition of corn adds a bit of sweetness and texture, which is a great addition to this soup. word-image-11737 The final touch is a drizzle of toasted sesame oil, which adds a nutty flavor. Some people call this soup egg blossom because the beaten eggs look like a blooming flower when poured into the soup. word-image-11738 What I like most about this recipe is this:

  • This is a quick and easy recipe with all the authentic flavors of restaurant egg soup!
  • Made with ingredients you probably have around the house.
  • This is a great way to add vegetables. Add corn, carrots and peas to this soup. They taste great!
  • This is a great quick soup that can be reheated in the microwave.

Eggsoup ingredients

word-image-11739

  • Eggs – use large fresh eggs
  • Stock – use chicken or vegetable stock.
  • Corn – adds sweetness and texture
  • Cornstarch – used as a thickening agent; mix with water to make a cornstarch slurry.
  • White pepper and sesame oil – give the soup an authentic Chinese restaurant taste.

How to make egg soup

  1. Start by breaking the eggs into a measuring cup with a spout. The hole will help you pour the eggs into the soup later.
  2. Add the garlic, ginger and oil to the heated pan. This is done to flavor the oil and add a subtle hint of garlic and ginger to the egg blossom soup without smothering the delicate soup. After 1-2 minutes, remove the garlic and ginger.
  3. Add the chicken stock, carrots, sugar and white pepper to the pan and bring to a boil.
  4. Once the soup is boiling, add the cornstarch and stir until the soup thickens.
  5. Then slowly swirl the soup in one direction to create a vortex. This creates long, thin egg ribbons.
  6. Slowly pour half the eggs into the broth, continuing to stir in one direction. Stirring can form ribbons of eggs or in the soup. Wait 30 seconds for the eggs to finish cooking, then slowly pour in the second half of the eggs in the same manner.
  7. Add the corn and toasted sesame oil.
  8. Garnish with chopped shallots cut diagonally.

word-image-11740 Serve immediately and enjoy! word-image-11741

Expert advice and guidance

  • Add the beaten eggs half by half to prevent them from sticking together and forming lumps.
  • Pour in the eggs slowly to avoid large lumps. A measuring cup with a spout is handy.
  • Stir the soup in the same direction all the time. I like to use chopsticks for this, as it separates the beaten eggs and creates beautiful, delicate egg ribbons or egg flowers, as they are also called. This is the key to restaurant-style egg soup.
  • Stir slowly to form long ribbons of eggs. If you stir too quickly, the eggs will crack and break into small pieces.

Storing and reheating food waste

word-image-11742 Store leftovers in an airtight container in the refrigerator for up to 3 days. Heat it in the microwave, covered.

Other soup recipes to try:

Other preference for take-away:

word-image-11743

Egg Soup – Restaurant Style

This egg soup is simple, authentic and ready in 15 minutes! Made with fresh eggs, chicken broth and corn. An authentic restaurant-style egg soup! Pin Parts Printing Cooking time 5 minutes Cooking time 10 minutes Courses in snacks and soups Asian, Chinese food Cooking modePrevent darkening of the display

Instructions

  • Beat the eggs: Crack the eggs into a container with a spout for easy pouring. Set it aside.
  • Aromatic oil : Heat a large pan over medium heat and add the vegetable oil, ginger and garlic. Stir for two minutes, then remove the ginger and garlic.
  • Add Stock : Turn the heat to medium-high and add the chicken stock, diced carrots, sugar, white paprika and turmeric (if using). Bring it to a boil. Meanwhile, mix the cornstarch with the water.
  • Thicken with cornstarch : When the broth comes to a boil, stir the cornstarch through the water again, as a precipitate may form. Add it to the broth and stir until the soup thickens.
  • Add egg strips : As the soup thickens, slowly swirl it with the chopsticks in one direction (clockwise or counterclockwise) so that it resembles a whirlpool. Slowly pour in half the eggs in a thin stream while continuing to turn the sticks. Wait 30 seconds for the eggs to cook, then do the same with the other half. See. Note 1.
  • Season: Turn off the heat and add the corn and toasted sesame oil. Season with salt.
  • Trim : Sprinkle with chives and serve immediately.

✎ Recipe notes

  1. The chopsticks help to form long, thin ribbons of eggs. If you pour too quickly, it creates lumps instead of ribbons.
  2. Store leftovers in an airtight container in the refrigerator for up to 3 days. Heat it in the microwave.

Power

Calories: 194 kcal Carbohydrates: 17 g Protein: 13 g Fat: 8 g Saturated fat: 2 g Cholesterol: 193 mg Sodium: 423 mg Potassium: 388 mg Dietary fiber: 1 g Sugar: 6 g Vitamin A: 1683 IU: Vitamin C: 3 mg: Calcium: 45 mg: Iron: 2 mg *Nutritional information is approximate, calculated using online tools.As with many Chinese soups, egg drop soup is a great starting point for frugal meals. Eggs are a rich source of protein but are relatively inexpensive and extremely nutritious. As well, asian egg drop soup is often served as a side dish, so it can be incorporated into many other dishes as a source of protein or as an accompaniment. This egg drop soup recipe is a Chinese restaurant favorite.. Read more about egg drop soup with corn and let us know what you think.

Frequently Asked Questions

What do you eat with egg drop soup?

Egg drop soup is a Chinese soup that is made with chicken broth, eggs, vegetables, and meat. The soup is light, and has a mild taste. It is usually eaten with rice. The soup has many variations of ingredients because of the differences in regions in Asia. In some areas, the soup is served hot or cold, some area even drink it. If you’re looking for the Best Egg Drop Soup Recipe, You’re in Luck! Because it’s the MOST POPULAR on this site! An egg drop soup recipe is a simple and delicious chicken broth based soup that is typically enjoyed in restaurants with Chinese food. The flavor is light, and the dish is very easy to prepare.

What makes egg drop soup thick?

The key to Asian egg drop soup is the addition of cornstarch. By mixing cornstarch with water, you’re making a slurry that is thicker than plain water. The reason you need cornstarch to make egg drop soup is that the soup is made with long-simmered chicken broth or stock. The broth is a great base for your soup, but it’s also going to thicken on its own with the addition of chicken. By adding a thickener, you can have a soup with the texture of a broth and the thickness of stew. Thick and creamy egg drop soup is one of the most popular soups among Americans, and it’s easy to see why: the broth is silky and savory, the egg is smooth and creamy, and the little bits of crispy fried wonton add a nice crunchy texture. But how do you get your broth to achieve all of these qualities?

Is egg drop soup from restaurant Keto?

I think egg drop soup is the perfect meal if your trying to stick to the Ketogenic diet. Egg drop soup is a clear broth soup that is traditionally made from chicken stock, and includes wonton (dumpling) and (egg) egg drop for a protein and flavour boost. From a keto perspective, the chicken stock and wonton wont affect your carbs, but the egg drop brings your carb count up to roughly half a cup. While there’s a lot of buzz around Keto—and it’s something we’re likely to cover in the future—we wanted to talk about one of our favorite Chinese restaurants, PF Changs. We love PF Changs for their fast, friendly service and their delicious Chinese food, but we noticed a lot of people complaining online about PF Changs being Keto-friendly. To clear things up, we reached out to PF Changs and spoke to Tom, who has been with PF Changs for almost two decades.

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